Home > Yeast Bread Recipes > 321 Red Lentil Bread

by Rod
(Dallas, TX)

 

Using the sequential method of the 3,2,1 Oat Bran Bread, this Red Lentil Bread recipe incorporates protein-rich red lentils (which turn yellow during cooking). After baking, this uniquely flavored bread has a chewy interior, contrasting crust and inviting color.

321 Red Lentil Bread

Ingredients: (more listed in Cook, Proof, Soak)
3 cups bread flour
3/4 tsp salt
1/2 cup bread flour for kneading
and to coat bread pan

Cook: (10 min.)
1 1/3 cups boiling water
2/3 cup red lentils, rinsed

Proof: (15 min.)
1/2 cup warm water
2 1/2 tsp active dry yeast
3 tbsp honey
1/4 cup bread flour
2 tbsp extra virgin olive oil

Soak: (5 min.)
3/4 cup very warm water
3/4 cup oat bran

Directions:

Bring 1 1/3 cups of water to soft boil and add rinsed red lentils (stir quickly in rinse water to keep lentils from sticking to each other). Reduce heat, cover pan and simmer 10-12 min. or until water is absorbed. Set aside to use after oat bran is soaked.

In a medium bowl, create a Proof by combining warm water, yeast, honey, and 1/4 cup flour. Stir well, cover and allow to set 15 min. in a warm place.

Combine 3 cups bread flour and salt in a large bowl. Mix well and set aside.

When Proof has set 15 min., combine oat bran and very warm water in a small bowl. Stir briefly, then cover and allow to moisten 5 min.

Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be crumbly like biscuit dough). When oat bran is ready, add oat bran and red lentils to flour mixture. Knead the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour, then set pan aside for use during the final rise.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 45-50 min. Serve while warm, then slice and refrigerate any remaining bread in a plastic storage bag or container.

Comments for 3,2,1 Red Lentil Bread

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Mar 22, 2012
Great!
by: Margaret
This recipe turned out really well for me. I used half whole wheat flour and cut down a little on the oil and salt, and it turned out wonderfully. Fluffy and moist! The lentils blend well and have a subtle flavor. Thanks for the recipe!

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